响应面法优化米曲霉3.042发酵工艺提升发酵液抗氧活性研究OA
Optimization of the fermentation process of Aspergillus oryzae 3.042 by response surface methodology to enhance the antioxidant activity of fermentation broth
实验基于传统食品微生物米曲霉3.042开发一款化妆品原料.考察接种量、发酵pH和溶氧值对发酵液的2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基清除率和菌丝体生物量的影响.通过Box-Behnken 中心响应面法对其发酵条件进行优化,探究各因素对发酵液抗氧化过程的影响.最终确定在接种量5.26%、发酵温度30℃、溶氧值31.22%、发酵液pH=5.23、发酵时间72 h时,预测米曲霉3.042发酵液的抗氧化功效最好;0.1%的米曲霉3.042发酵液ABTS自由基清除率为87.98%.通过最佳工艺模型验证,0.1%米曲霉3.042发酵液的ABTS自由基清除率为88.23%±2.62%,与预测值接近,表明该实验模型能准确反映实际发酵工艺,为米曲霉3.042在化妆品中的应用提供理论依据.
In this study,a cosmetic ingredient was developed based on the traditional food microorganism Aspergillus oryzae 3.042.The effects of inoculum size,fermentation pH,and dissolved oxygen on the ABTS(2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt)radical scavenging activity and biomass of the fermentation broth were investigated.The fermentation conditions were optimized using the Box-Behnken response surface methodology to explore the effects of various factors on the antioxidant properties of the fermentation broth.The optimal predicted conditions for maximizing antioxidant activity were inoculum size of 5.26%,fermentation temperature of 30 ℃,dissolved oxygen of 31.22%,fermentation broth pH of 5.23,and fermentation time of 72 h.Under these conditions,the ABTS radical scavenging activity of 0.1%Aspergillus oryzae 3.042 fermentation broth reached 87.98%.Validation experiments under the optimized conditions yielded an ABTS radical scavenging activity of 88.23%±2.62%,which was consistent with the predicted value,indicating that the established model accurately described the fermentation process.This study provides a theoretical basis for the application of Aspergillus oryzae 3.042 in cosmetic formulations.
刘瑞学;赵笑笑
广东芭薇生物科技股份有限公司,广东 广州 510450广东芭薇生物科技股份有限公司,广东 广州 510450
化学化工
米曲霉3.042发酵工艺化妆品原料抗氧化响应面
Aspergillus oryzae 3.042fermentation processcosmetic ingredientantioxidant activityresponse surface methodology
《日用化学品科学》 2026 (8)
8-12,5
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